Wheatberries with pecans, raisins and pomegranate

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Wheatberries with pecans, raisins and pomegranate

 

2 cups dry wheat berries, cooked until tender and drained

1/2 cup raisins

1/3 cup pomegranate juice

1 1/2 tablespoon oil

1 red onion or three scallions, chopped

2 cloves garlic, minced

1 cup pecan meats, coarsely broken

1/2 teaspoon ground cumin

1/2 teaspoon ground tumeric

1/2 teaspoon chili powder

1 teaspoon salt

freshly ground black pepper

 

Plump the raisins in the pomegranate juice for 15 minutes. Drain,

reserving the juice.

 

Heat the oil in large skillet over medium heat. Add the onion and

saute for 5 minutes or until translucent. Add the garlic and saute

for another minute. Stir in the pecans, spices, salt and pepper to

taste.

Add the wheat berries in batches stirring between additions.

Add the raisins and enough of the reserved juice to keep the salad

from being dry. Taste and adjust seasoning. Transfer to a serving

bowl and gently stir in the pomegranate seeds.

 

from: Pomegranates by Ann Kleinberg, 10 Speed Press. Hebrew edition

Rimonim, published by Yediot Ahronot Books.